1 tablespoon olive oil

1 large leek, roughly chopped (approximately 1 3/4 cups)

1 teaspoon garlic powder

1/2 teaspoon dry oregano

1/2 teaspoon dry basil

1/2 teaspoon dry thyme

2 tablespoons Worcestershire sauce

1/4 cup low-sodium chicken stock

2 teaspoons tomato paste

1 teaspoon kosher salt

1 1/2 teaspoons freshly ground black pepper

1 pound ground dark chicken meat

1/2 cup panko or plain bread crumbs

2 large eggs, lightly whisked with a fork to break yolk

1/2 cup ketchup, more if desired

Method:

1.   Preheat oven to 350ºF.

2.   Line 2 small (3 1/2 x 6 inch) loaf pans with parchment paper creating a 2-inch overhang on both sides. Spray with cooking spray and set to the side. Note: This will help remove the meatloaf once cooked.

3.   In a medium saucepan over medium – high heat, add olive oil and allow to heat, approximately 1 minute. Add leeks and while occasionally stirring, allow to cook until translucent, approximately 3 – 5 minutes. Remove from heat and transfer to a small bowl. To the same bowl, add garlic powder, oregano, basil, thyme, Worcestershire sauce, chicken stock, tomato paste, salt, and pepper. Whisk to combine and set to the side.

4.   In a large bowl, add chicken, panko, eggs, and leek mixture. Mix to evenly combine.

5.   Add mixture to prepared loaf pans and mold to fit inside. Smooth the top with your hand and spread ketchup on top of each to cover. Place uncovered in preheated 350ºF oven until an inserted meat thermometer registers 170ºF, approximately 45 minutes.

6.   Remove from oven and allow to cool at room temperature for 15 – 20 minutes.

7.   To serve, use the parchment overhang to carefully lift each meatloaf from their pans and serve with a side of ketchup for dipping.

Kitchen Note:  Leftover meatloaf is just as flavorsome the next day and is even great sliced and layered between fresh sandwich bread!  Or better yet, re-heat a slice and try it with your morning eggs.